Mini Dessert Pizzas with Homemade Whipped Cream Recipe

When my brother and I were younger, my dad would occasionally make a giant fruit pizza for us to nibble on after dinner and it’s one of those things that I still think about 10+ years later. So, I thought I would make some miniature versions of this dessert that you can snack on anytime (not just after you’ve eaten all of your veggies).

My dad used a sugar cookie or shortbread as the base for the ones he used to make for us. But I’m a pie lover, so my version is made with pie crust. Here’s how to make your own…

Ingredients:

-store-bought pie crust
-seasonal fruits (I used fresh strawberries, kiwi, champagne mango, blueberries, pomegranate seeds, and rhubarb)
-1/2 cup heavy whipping cream, well-chilled
-1/4 cup confectioner’s sugar

Instructions:

-Roll out your pie crust and create small to medium size circles. I traced different size plates with a knife to get perfect circles.

-Poke holes in the dough. Bake according to the instructions on the packaging.

-While you’re waiting for the crusts to bake, you can make the homemade whipped cream. Combine the ingredients in a quart-sized bowl. Using a whisk, hand mixer, or stand mixer, whisk at a medium-low speed. Occasionally use a spatula to scrape down the sides of the bowl. The whipped cream is ready when it softly holds a pattern after running a spoon through it.

Whipped cream can be stored in an airtight container in the fridge for up to 3 days. Since this is not a stabilized whipped cream (which uses gelatin), it will soften and separate after 24 hours or so. If that happens, gently stir the whipped cream back together with a fork and whip it up again with a whisk.

-Slice up fresh fruit and set aside.

-Once the pie crusts are baked and have had time to cool, add whipped cream to the crusts and spread with the back of a spoon.

– Add fresh fruit and dig in. I created patterns and designs with the fruit I used, but that’s obviously not required. Although, playing with your food is pretty fun, if you ask me.

Note: The rhubarb I used was great for creating interesting patterns on each ‘pizza’ but not so great in the taste department. So, I would probably leave that one off…or remove it before eating.

These fruit pizzas are one of my favorite recipes so far, which probably has something to do with the childhood memories thing…BUT they’re also delicious!

Whipped cream recipe by Linda Jednaszewski for Paper & Stitch
Concept, photography, and styling by Brittni Mehlhoff

Do you have any childhood recipes that you still make now? I’d love to hear about ’em.